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Double Kiss Cupcakes

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Recipe

 

Yield

1 batc

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
60 each chocolate kisses
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¾ cup butter
softened
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1 ⅔ cups sugar
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3 large eggs
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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cup cocoa powder
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1 ¼ teaspoons baking soda
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1 teaspoon salt
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¼ teaspoon baking powder
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1 ⅓ cups water
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Ingredients

Amount Measure Ingredient Features
6E+1 each chocolate kisses
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177 ml butter
softened
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394 ml sugar
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3 large eggs
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5 ml vanilla extract
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473 ml all-purpose flour
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158 ml cocoa powder
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6.3 ml baking soda
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5 ml salt
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1.3 ml baking powder
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315 ml water
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Directions

Remove wrappers from candies; set aside.

Heat oven to 350℉ (180℃).

Line muffin cups with 2½ inch papers.

In large mixer bowl, combine butter, sugar, eggs and vanilla.

Beat on high speed of electric mixer for 3 mintues.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to the butter mixture.

Beat just until combined. Fill prepared muffin cups about ½ full with batter.

Place chocolate kiss in center of each.

Bake 20 minutes. Remove to wire rack. Cool. Frost as desired.

Place another kiss on top of each cupcake.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 94439% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 250mg 83%
Sodium 1066mg 44%
Total Carbohydrate 46g 46%
Dietary Fiber 6g 26%
Sugars g
Protein 29g
Vitamin A 25% Vitamin C 0%
Calcium 7% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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